italian orzo soup.

orzosoupThis soup is adapted from a recipe I kept seeing on pinterest. Its perfect for the colder weather we have been having and very easily customizable to your liking. I definitely think I’m going to add some chickpeas next time for some added protein.

  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 5 cloves garlic, peeled and minced
  • 6-8 cups vegetable stock
  • 1 (14-ounce) can fire-roasted diced tomatoes, pureed in blender before adding
  • 1 1/2 cups orzo pasta
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 4 cups loosely-packed spinach
  • 2 T nutritional yeast
  • salt and black pepper

Directions:

  • Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add vegetable stock, tomatoes, thyme, oregano, and nutritional yeast and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 15 minutes or so. Add the orzo and cook another 10 minutes, until the orzo is cooked through and the vegetables are tender.
  • Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm with some crusty bread.
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